期刊
FOOD RESEARCH INTERNATIONAL
卷 141, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2021.110133
关键词
Whey proteins; Enzymolysis; Iron-chelating peptides; Antioxidant property; Dietary iron supplement
资金
- National Dairy Research Institute, Karnal, Haryana
- ICAR
This study explores the use of whey protein derived iron-chelating peptides as a potential alternative for chemical iron fortificants. Results show that these complexes can enhance iron absorption and bioavailability, making them suitable for food products and iron supplements.
Iron fortification of staple food is a strategy utilized worldwide to address the concern of dietary iron deficiency. However, traditional salt-based fortification methods have limitations with gastrointestinal stability and bioavailability. Iron chelating peptides from easily available and scalable proteins such as whey protein have been proposed as promising candidates to circumvent the above mentioned limitations by enhancing iron absorption and bioavailability. In this study, we report methods to produce whey protein derived iron-chelating peptides and describe their physicochemical characteristics. Peptides derived from whey proteins prepared by ultrafiltration of whey followed by hydrolysation were iron chelated to produce peptide-iron complexes. These complexes had a size of 422.9 +/- 3.41 nm, chelated iron content of 36.42 mu g/ mg protein, and a low zeta potential (-10.80 mV) compared to whey peptides. Spectra analysis using ultraviolet-visible absorption and Fourier transform infrared spectroscopy showed structural transformation indicating iron chelation. Mass spectrometric analysis using LC-MS/MS confirmed the presence of both hydrophilic and hydrophobic peptides in the complexes with sizes ranging from 275 Da to 1916 Da. Furthermore, reduction in the antioxidant property of peptides following iron complexing indicates iron chelation. Our results suggest that whey protein derived peptide-iron complexes can be used as a potential alternative for chemical iron fortificants for food products and also as iron supplements.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据